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+ servings
stack of 5 Chocolate Crinkle Cookies

Vegan Chocolate Crinkle Cookies

Soft, melt in your mouth cookies with a fudgy, brownie-like centre. Perfect for festive parties!

Course Dessert
Cuisine vegan
Keyword vegan chocolate crinkle cookies
Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 30 minutes
Servings 8
Calories 146 kcal


  • 100 g Self-raising flour* (¾ cup. Can be subbed for gluten-free self-raising flour blend.)**
  • 25 g Cocoa powder (¼ cup)
  • 45 g Vegan butter (~3 tablespoons)
  • 100 g Caster sugar (½ cup)
  • ½-1 Teaspoon Flavour extract of choice (I like to use peppermint, orange or vanilla. Amounts will vary depending on the flavour so adjust to taste.)
  • 2 Tablespoons Soy milk (sub any plant-based milk)
  • 60 g Icing / powdered sugar (~½ cup)


  1. Line a large baking tray with baking paper and set to one side.

  2. In a large bowl, mix together the flour and cocoa powder until well combined.

  3. Add the vegan butter and use your fingers to rub it into the dry mixture to make a breadcrumb texture.

  4. Stir in the caster sugar.

  5. Mix together the plant-based milk and your flavour extract of choice. Then add it to the bowl with the dry mixture.

  6. Use a spoon to mix everything in until it starts to stick together, then use your hands to form a ball of dough. It will seem dry at first but should stick together easily when you get your hands in there.

  7. Cover the dough and place it in the fridge for 30 minutes.

  8. Preheat your oven to 180°C / 350°F (160°C / 325°F if you're using a fan or convection oven.)

  9. Remove the dough from the fridge after the 30 minutes and divide it into 8 equal pieces***. Use your hands to roll each piece into a ball and flatten it to a disc that's around 1 to 1.5 inches thick.

  10. Put the icing sugar onto a shallow plate and roll each disc in it until completely covered. The more you use, the better they will look once baked.

  11. Place the cookies onto the tray and bake for 10 minutes. They will still be a bit wobbly when you remove them from the oven but will become fudgy and chewy when cool. Make sure to let them cool completely before you try to remove them from the tray.****

Recipe Notes

  • *If you can't find self-raising flour, add 1/4 tsp baking soda and 1 tsp baking powder to plain flour.
  • **Make sure your gluten-free flour blend contains xanthan gum, which will help the cookies stick together. I use Asda's Free From. Otherwise, add 1/8 teaspoon of xanthan gum to the flour.
  • ***The dough will be slightly sticky if you used GF flour but it should be firm enough to separate and roll into balls. 
  • ****If using GF flour, the cookies will be a lot more fragile. Once they're completely cool, carefully transfer them to the fridge and leave them in there for 1 hour, to help them to firm up and become chewier. 
Nutrition Facts
Vegan Chocolate Crinkle Cookies
Amount Per Serving (1 cookie)
Calories 146 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 39mg2%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 17g19%
Protein 2g4%
* All values are an estimate only and will vary depending on the food brands used.